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Cabbage/Sauerkraut

Member Forum >> Bowel Flora and Digestive Health >> Cabbage/Sauerkraut

DebraK

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Posted: 9/22/2021 8:18:58 PM
 
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camsi

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Posted: 9/22/2021 9:06:07 PM
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Ian989

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Posted: 9/23/2021 7:08:09 PM
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DebraK

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Posted: 9/23/2021 8:11:43 PM
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Ian I think because I add the starter, the process goes so much more quickly.


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Dr. Davis

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Posted: 9/23/2021 8:13:26 PM
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DebraK

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Posted: 9/23/2021 8:58:40 PM
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Dr. Davis, Great info.. Have you tried other starter cultures for your sauerkraut? I just got some "Sugar Shift" and I am looking for some nice cabbage to try making sauerkraut with it.


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Dr. Davis

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Posted: 9/23/2021 9:21:06 PM
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Ian989

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Posted: 9/23/2021 10:39:31 PM
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Great information regarding the starter. I’m inclined to try using one if they ship to Canada. Someone could also experiment with adding sugar or other substrate to the mix to increase counts


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Fitness

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Posted: 9/24/2021 10:52:20 AM
Edited: 9/24/2021 11:12:51 AM (4)
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hopscotch

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Posted: 9/24/2021 11:30:47 AM
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camsi

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Posted: 9/24/2021 11:40:37 AM
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Posted: 9/24/2021 12:01:58 PM
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I like Redmond’s as well. The goal is 2% salinity. So, for about 800 g cabbage (1-3/4 lb) to put into a 1-quart wide-mouth jar, I used 16 g Redmond’s, or a little less than 1 tablespoon.


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camsi

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Posted: 9/24/2021 12:13:54 PM
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Dr. Davis

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Posted: 9/24/2021 7:02:10 PM
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And, if you find you’ve added too much salt, you can always dilute by adding more filtered water, Cathy. 

You will dilute the microbes, but just fermenting another day or so will compensate.


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Hollyb

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Posted: 9/26/2021 7:44:32 AM
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I just started my first batch of fermenting with cutting edge starter. I have about 5 days til they should be ready to try. Do I need to keep buying this or can you use some from a previous batch as a starter?
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camsi

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Posted: 9/26/2021 8:11:17 AM
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anameth

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Posted: 9/26/2021 9:05:25 AM
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Bob Niland

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Posted: 9/26/2021 9:26:05 AM
Edited: 9/26/2021 11:33:29 AM (1)
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Kathy in OK

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Posted: 9/26/2021 9:41:01 AM
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Dr. Davis

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Posted: 9/26/2021 10:48:28 AM
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Lucky Lime

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Posted: 9/26/2021 10:49:18 AM
Edited: 9/26/2021 11:37:44 AM (3)
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NellG

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Posted: 9/26/2021 11:05:22 AM
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Love that, Lucky Lime.

If some bits of cabbage sneaked up past the liquid and weights and into the air, is it ok to scoop that part off and keep going?


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anameth

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Posted: 9/27/2021 7:53:18 AM
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Lori_Miller

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Posted: 9/27/2021 9:36:04 AM
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A food processor with the slicing blade in should get the job done, too. 


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